Why Open Outcry Brewing Company Menu Beats Your Average Pub Food

You’re driving through Beverly. It’s a South Side Chicago neighborhood that feels more like a small town than part of a massive metropolis. You see the signs for 109th and Western. This is where Open Outcry Brewing Company lives. It isn't just a place to grab a pint; it's a neighborhood anchor. But honestly? Most people come for the beer and end up staying because the open outcry brewing company menu is low-key one of the best food lineups in the city.

It’s weird. Usually, brewery food is an afterthought. You get a soft pretzel that’s been sitting in a freezer since the Obama administration and maybe some greasy fries. Not here. John Brand, the founder, leaned into the "open outcry" theme—a nod to the chaotic, shouting pits of the Chicago Board of Trade—but the kitchen is surprisingly focused. They’ve got a wood-fired oven that basically anchors the entire experience. It’s the heart of the room. You can smell the charred crust the second you walk in.

If you're looking for standard bar snacks, you'll find them, but they’ve been elevated. They do this thing with their pizzas that makes them stand out in a city obsessed with deep dish. It’s Neo-Neapolitan style. Thin. Charred. Bubbling. It's the kind of food that makes you realize why people actually bother to live on the South Side.

The Wood-Fired Obsession on the Open Outcry Brewing Company Menu

Let’s talk about the pizza first because if you go there and don’t order one, you’ve basically failed the mission. The wood-fired oven hits temperatures that your home oven can only dream of. We’re talking 800 degrees plus. This creates that "leopard spotting" on the crust—those little charred bubbles that provide a bitter contrast to the sweet tomato sauce.

The "Stock Exchange" is a classic for a reason. It's got sausage, pepperoni, and bacon. It’s heavy. It’s meaty. It’s exactly what you want when you’re three beers deep into a flight of Speculator or Self-Correction. But if you want something that shows off what the kitchen can actually do, look at the "Short Interest." It’s got braised short rib, caramelized onions, and a balsamic glaze. It shouldn't work on a pizza, but it does. The richness of the beef cuts through the acidity of the dough perfectly.

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Pizzas here aren't those massive, greasy discs you get at a chain. They are sized for one very hungry person or two people who actually like each other and are willing to share.

Sandwiches That Actually Matter

Burgers are everywhere. Every 7-Eleven and high-end bistro has a burger. But the Open Outcry burger—specifically the "Market Order"—is a different beast. They use a blend of brisket, short rib, and chuck. It’s juicy. It’s messy. You will need at least four napkins, maybe five if you’re a sloppy eater like me. They serve it on a brioche bun that actually holds up to the grease. Nothing is worse than a bun that disintegrates halfway through the meal.

Then there’s the chicken sandwich. Everyone is doing a Nashville Hot these days, but Open Outcry keeps it a bit more grounded. Their fried chicken is crunchy. Like, loud-crunchy. You can hear your neighbor eating it across the table. They pair it with house-made pickles. Those pickles are important. They provide the hit of vinegar you need to reset your palate between bites of fried bird and sips of heavy IPA.

Beyond the Bread: Salads and Shared Plates

You wouldn't expect a brewery to have a killer salad, would you? It feels wrong. Like ordering a salad at a steakhouse. But the open outcry brewing company menu actually accommodates the people who aren't trying to slip into a carb-induced coma. The "Pit Trader" salad is actually fresh. It has seasonal greens, goat cheese, and usually some kind of nut or fruit element that changes depending on when you visit. It’s a legitimate meal, not just a pile of wilted iceberg lettuce.

If you’re just there to snack while watching the game or chatting with the brewers, the appetizers are the move.

• The hummus is house-made.
• The wings are wood-fired, not just deep-fried, giving them a smoky depth.
• The "Pretzel Board" uses dough that shares DNA with their pizza crust.

The cheese curds deserve their own paragraph. Look, we’re close enough to Wisconsin that people around here know what a real cheese curd should be. These aren't those breaded sticks you find in the frozen aisle. They are lightly battered, squeaky on the inside, and served hot enough to burn the roof of your mouth if you aren't careful. Don't be that person. Wait ten seconds. It’s worth it.

The Seasonal Rotation

One thing about John Brand and his team is that they don’t let the menu get stale. Since they are a small-batch operation, they can pivot quickly. This applies to the kitchen too. In the winter, you might see heavier stews or seasonal flatbreads with roasted root vegetables. Come summer, they lighten things up. They might throw a peach and prosciutto pizza on the specials board.

This variability is why the locals keep coming back. You can’t just go once and say you’ve "done" Open Outcry. The experience changes. The beer list on the wall—usually displayed on those cool split-flap boards that click-clack like an old train station—dictates what you should be eating.

What to Drink with Your Order

The open outcry brewing company menu is designed to complement the beer. It’s a symbiotic relationship. If you're drinking the "Gatekeeper" (their chocolatey, robust stout), you want something salty. Get the fries. They’re hand-cut and seasoned heavily. The salt pulls out the sweetness of the malt.

If you’re leaning toward their "Hoptologist" or any of their rotating West Coast or Hazy IPAs, you need fat. The bitterness of the hops acts like a knife, cutting through the fat of a burger or the creamy mozzarella on a pizza. It cleanses your tongue so the next bite tastes just as good as the first.

They also do some interesting things with "guest" taps and local ciders. If you aren't a beer person (which is fine, I guess), you aren't stuck with just water. The menu usually lists a few local options from other Chicago-area makers, keeping the "support local" vibe alive and well.

The Atmosphere Factor

You can't talk about the menu without talking about the rooftop. It’s one of the few spots in Beverly where you can eat outside with a view. Eating a wood-fired pizza while looking out over Western Avenue as the sun goes down is a specific kind of Chicago magic. It makes the food taste better.

Inside, it’s all industrial-chic but without the pretension. You’ve got high ceilings, exposed brick, and a lot of noise. It’s loud. It’s supposed to be loud. It’s an "open outcry," remember? This isn't the place for a quiet, romantic first date where you whisper sweet nothings. This is the place for a third date where you realize you both love spicy giardiniera on your pizza and aren't afraid to get wing sauce on your face.

Realities of Dining at Open Outcry

Let's be real for a second. It gets crowded. On a Friday night or a Saturday afternoon after a local 5k or community event, the wait for a table can be significant. The kitchen is small. Because everything is made to order and that wood-fired oven only holds so many pizzas at once, your food might take a minute.

Is it worth the wait? Usually. But if you’re starving and cranky, maybe don't show up at 7:00 PM on a Saturday without a plan. They don't always take reservations for small groups. It’s a neighborhood spot, and it operates like one.

Also, keep an eye on their social media. They often announce "kitchen takeovers" or specific food holidays. National Pizza Day is basically a religious event there. They take their craft seriously, and that shows in the consistency. Most people expect brewery food to be "good enough." Open Outcry aims for "actually great."

Actionable Tips for Your Visit

To get the most out of the open outcry brewing company menu, follow these steps:

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1. Check the Split-Flap: Look at the beer board first. The styles on tap change frequently. Choose your beer, then ask the server which pizza pairs best with that specific batch. The acidity in the dough varies slightly, and they know the nuances.
2. Start with the Curds: Don't overthink it. Just order the cheese curds immediately. They take the least amount of time to prep and give you something to nibble on while the wood-fired oven does its thing.
3. Go Off-Menu (Sorta): Ask about the daily specials. The chefs often experiment with toppings that aren't on the permanent printed menu. This is where you find the weird, brilliant stuff like specialty pestos or unique charcuterie.
4. Mid-Week Magic: If you want the full menu experience without the hour-long wait, go on a Tuesday or Wednesday. The vibe is chill, the service is fast, and you can actually hear yourself think.
5. Take a Growler Home: If you fell in love with a pairing, grab a 64oz growler or a 4-pack of cans to go. Most of their menu items—especially the sandwiches—travel surprisingly well if you live in the neighborhood.

Open Outcry isn't trying to be a Michelin-starred restaurant. They aren't trying to reinvent the wheel. They are just trying to make really good bread, really good meat, and really good beer. In a world of over-complicated "concept" restaurants, that simplicity is refreshing. You know what you’re getting: high-quality ingredients, a bit of char, and a lot of South Side soul.

Whether you're a Beverly local or someone making the trek down from the North Side, the food here holds its own. It’s a testament to the fact that when you put a wood-fired oven in the hands of people who actually care, magic happens. Just remember to bring your appetite and maybe a designated driver. Those IPAs sneak up on you faster than the bill does.

Final Takeaways for the Hungry Traveler

• The Signature Item: Neo-Neapolitan Pizza.
• The Hidden Gem: The "Market Order" Burger.
• The Vibe: High-energy, industrial, community-focused.
• The Strategy: Arrive early or on weekdays to avoid the peak Beverly rush.

Next time you find yourself on the South Side, don't just settle for a fast-food drive-thru. Pull over on Western, find a spot, and see what the wood-fire is cooking. Your taste buds will thank you, even if your waistline doesn't.